Eggs Benedict Recipe
Poached eggs on English muffins with hollandaise sauce.
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Ingredients
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Eggs and Muffins
Hollandaise Sauce
Method
Preparing the Eggs and Muffins
- 1
Toast the English Muffins
Cut the English muffins in half and toast them until golden brown. Set aside.
- 2
Poach the Eggs
Fill a medium pot with water and bring it to a gentle simmer. Add vinegar and salt. Crack each egg into a small bowl and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes for soft yolks or until desired doneness. Remove with a slotted spoon and place on a paper towel to drain.
Making the Hollandaise Sauce
- 3
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until it is completely liquid. Set aside to cool slightly.
- 4
- 5
Combine and Emulsify
Place the bowl over a pot of simmering water (double boiler style), ensuring the bottom of the bowl does not touch the water. Gradually drizzle in the melted butter while continuously whisking until the sauce thickens. Season with salt and cayenne pepper to taste.
Assembling the Dish
- 6
Plate the Eggs Benedict
On each toasted English muffin half, place a poached egg. Spoon hollandaise sauce generously over the top. Serve immediately.